BacalhoadaSalt Cod Stew

Portuguese-Heritage Baked Cod with Potatoes, Peppers and Olives.

• 6 portions
• Prep 30 mins
• Cook 45 mins
• Nacional

Bacalhoada sailed to Brazil with Portuguese families and stayed as the celebration dish of Holy Week — desalted cod, olive oil, and layers of potato and pepper baked until the whole kitchen smells of the Atlantic. It is Brazilian the way feijoada is: inherited, adapted, and now claimed outright.

Ingredients

• •800 g salt cod (bacalhau), desalted 24-48 hours in the fridge with 4-5 water changes
• •1 kg waxy potatoes, sliced 1 cm thick
• •2 large onions, sliced into rings
• •2 red bell peppers, cut into strips
• •1 yellow bell pepper, cut into strips
• •6 cloves garlic, sliced
• •200 ml extra-virgin olive oil
• •200 g pitted black olives
• •4 hard-boiled eggs, sliced
• •1 bunch flat-leaf parsley, chopped
• •1 tsp black pepper

Method

1. Desalt the codSoak the salt cod in cold water in the refrigerator for 24 to 48 hours, changing the water four to five times, until pleasantly salty rather than harsh. Drain and cut into large pieces.
2. Parboil potatoesCook the potato slices in salted water until just tender, about 8 minutes. Drain and let steam dry.
3. Soften aromaticsIn a wide pan, gently cook the onions, peppers, and garlic in half the olive oil until soft and sweet, about 12 minutes. Do not brown.
4. Layer the dishIn a baking dish, layer potatoes, cod, and the pepper-onion mixture, seasoning lightly with pepper. Pour over the remaining olive oil and any cooking juices.
5. BakeBake at 190°C for 35 to 40 minutes, until the cod flakes and the edges of the potato turn gold.
6. Finish and serveScatter over the olives, boiled egg slices, and parsley, and bring to the table with white rice.

Questions